A staple of southeastern Turkish tables, ezme sauce is made by finely chopping tomato and pepper and letting them rest with pomegranate molasses and pul biber. Easily multiplied for crowded tables, it is served on bread or alongside kebabs.
Chop the tomato, green pepper and onion as finely as possible with a knife and place them in a large bowl; the finer the chop, the more homogeneous the sauce.
Add the parsley, pomegranate molasses, olive oil, pul biber and salt to the chopped vegetables and mix well.
Rest the sauce in the fridge for at least 20 minutes; this lets the flavours meld together.
Preparing the sauce just before serving keeps the vegetables from releasing their water; if making it a day ahead, drain off the liquid before storing. You can easily double the recipe for crowded tables.
If you cannot find pomegranate molasses, a mix of fresh lemon juice and a small pinch of sugar works instead; the tartness is similar but the aroma stays lighter.
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